Easy Peanut Chicken and Rice Bake
This easy chicken rice recipe is a cozy, flavor-packed one-pan dinner where tender chicken thighs roast over rice, soaking up a rich, savory peanut sauce as everything cooks together. The result is juicy, golden chicken and perfectly tender rice infused with garlic, ginger, and just the right touch of sweetness. It's easy enough for a weeknight but different enough to feel special.
Ingredients
For the Chicken and Rice
- 1½-2 lbs boneless chicken thighs
- Salt + black pepper to taste
- 1 cup jasmine rice uncooked
- 1 ¾ cups chicken broth
- 1 red bell pepper thinly sliced
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp olive oil
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1-2 tsp fresh ginger grated
- 1-2 tbsp warm water to thin, if needed
- 1/2-1 tsp sriracha or chili paste optional
For Serving
- Sliced green onions
- Lime wedges
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
- In the baking dish, combine uncooked rice, chicken broth, bell pepper, onion, garlic, and olive oil.
- Stir everything together and spread into an even layer.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and optional sriracha.
- Add a splash of warm water if needed until smooth and pourable.
- Pat chicken thighs dry and season both sides with salt and pepper.
- Nestle the chicken thighs on top of the rice mixture.
- Spoon or brush about half of the peanut sauce over the chicken.
- Cover tightly with foil and bake for 25-30 minutes.
- Remove foil, spoon remaining sauce over the chicken, and bake uncovered for another 10–15 minutes, until chicken is cooked through (165°F internal temp).
- Let rest for 5 minutes, then top with green onions and a squeeze of lime.